Flip it!
The world’s EASIEST chocolate cake

This chocolate cake is so moist and fluffy, it’s truly the BES cake recipe. NO eggs, no milk, and no butter needed, it’s ready in 30 minutes!


1 1/2 cups all-purpose flour use gluten-free, if needed
1 cup raw sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
6 tablespoon canola oil * See notes
1 cup water
1 cup chocolate frosting


Preheat the oven to 180C/350F. Line an 8-inch springform pan or cake pan with parchment paper and set aside.
In a large mixing bowl, add your dry ingredients and mix well. Add the wet ingredients and mix until a smooth batter remains.
Transfer to the lined pan and bake for 25-30 minutes, or until a skewer comes out just clean.
Allow to cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. Once cooled, frost the cake.

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